Recipe
Dessert
Molten Chocolate and Fresh Raspberry Mini Phyllo Tarts
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Servings and Ingredients
Ingredients
Serves 15
Quantity | Ingredient | Add |
---|---|---|
1 tbsp. fat-free half-and-half | ||
3 tbsp. chocolate chunks or chips | ||
⅛ tsp. vanilla extract | ||
¼ tsp. agave syrup | ||
instant coffee | ||
15 Athens mini fillo shells (1 box) | ||
15 fresh raspberries | ||
Mint leaves, for garnish |
Directions
- Preheat oven to 350 degrees.
- In a small microwavable bowl, combine half-and-half, chocolate, vanilla, agave syrup and instant coffee. Microwave for 2 minutes on 50% power, stopping every 20 seconds to stir the chocolate mixture. It is important not to boil or overheat the chocolate. The chocolate should be melted into the half-and-half and be slightly warm, not hot.
- Before filling shells, place the shells on a baking sheet and bake in preheated 350-degree oven for 3 to 5 minutes for added crispness. Fill each shell half-full with melted chocolate mixture.
- Top each with a fresh raspberry and garnish with mint. Serve immediately.
Recipe Source:
www.athensfoods.com.